How to pickle champignons for the winter at home

Due to the ease of preparation, cold snacks from mushrooms are very popular. Pickled champignons undoubtedly occupy a leading position among other mushrooms. This is due not only to a simple cooking method, but also to an excellent taste that can be supplemented with your favorite spices and spices. At the same time, it is important to follow the recipe so that the result obtained fully meets the expectations.

How to pickle champignons at home

First of all, attention should be paid to the preparation of ingredients. Mushrooms for pickling are bought in stores or harvested on their own. Fruiting bodies must be sorted out. If pickling is planned as a whole, then large specimens are excluded.

To clean the selected fruiting bodies, they should be soaked in water for 15-20 minutes. After that, each copy is wiped with a sponge. You can peel mushrooms with a small knife, but this procedure should be carried out with caution.

Pickled champignons go well with hot dishes or can be used as a component in salads.

Prepared fruit bodies are recommended to be boiled. To do this, just put them in boiling water for 10 minutes. You can pickle champignons without preliminary heat treatment, as they are absolutely edible. Therefore, the cooking procedure is not mandatory.

How to marinate champignons

In this matter, it all depends on the expected duration of storage of the finished product. A universal option is enameled pots and glass jars. You can pickle fruiting bodies in such containers without unnecessary risk, since they do not oxidize.

If harvesting champignons for the winter is not planned, then plastic containers are allowed for cooking. However, it is important to make sure that such containers are designed to store food and withstand high temperatures. Another option is pots made of heat-resistant ceramics.

How long to marinate champignons

It will take time for the fruiting bodies to be well saturated. Mushrooms need to be marinated for at least 3-4 days. Then they absorb the spicy taste. Mushrooms can be marinated much longer. From this, their taste will become more saturated.

Pickled Champignon Recipes

You can prepare a snack for everyday use in many ways. Therefore, it is recommended that you familiarize yourself with the recipes for very tasty pickled champignons. With their help, you can make an appetizer without any hassle.

How to pickle champignons according to the classic recipe

This cooking method requires a minimum set of ingredients. In addition to the fruiting bodies, you only need water and spices to prepare the marinade.

For 1 kg of champignons take:

• sugar – 2 st. l .;
• salt – 1 Art. l .;
• vinegar – 4 st. l .;
• allspice – 10 peas;
• sunflower oil – 4 st. l .;
• bay leaf – 3 pieces;
• water – 1 l.

For harvesting, it is better to take small and medium-sized champignons, large ones – cut into several pieces

Stages of preparation:

1. Pour water into a saucepan.
2. Add salt, sugar, vinegar, oil, spices.
3. Boil.
4. Place the fruit bodies inside, cook over low heat for 7 minutes.
5. Transfer to a jar or other convenient container, pour marinade.

When the contents have completely cooled, it is necessary to transfer the snack to a cool place. It’s easiest to store them in the refrigerator. Mushrooms can be consumed after 5 days.

Delicious marinated champignons in Korean

This recipe is sure to please fans of spicy mushroom snacks. It will certainly add variety to the daily menu and will be a great addition to any dishes.

Ingredients:

• champignons – 700 g;
• garlic – 5 denticles;
• sugar – 1,5 tsp;
• salt – 1 tsp;
• vegetable oil – 5 tbsp. l .;
• apple cider vinegar – 4 tbsp l .;
• parsley – 1 bunch;
• dried chopped paprika – 1 tsp

Spices give mushrooms a spicy taste.

Method of preparation:

1. Boil fruit bodies for 10 minutes.
2. Remove mushrooms from water, leave to cool on a kitchen towel.
3. If desired, cut into 3-4 pieces.
4. In a separate container, mix chopped garlic, herbs, oil, vinegar, paprika and salt with sugar.
5. Pour champignons with prepared dressing.
6. Transfer to a jar or other small container and send to a cold place.

Korean-style mushrooms are pickled for at least a day, but it is recommended to keep them for 3-4 days. Then the pickled fruiting bodies are better saturated with garlic and become more pronounced pungency.

An excellent addition to mushrooms in Korean will be onions and sesame seeds:

How to pickle champignons for food in jars without marinade

This is an original and simple recipe that eliminates the need for heat treatment. Therefore, it is better to boil the fruit bodies in advance for 7-10 minutes, and only then they can be marinated.

Ingredients:

• champignons – 1 kg;
• sugar – 20 g;
• vinegar – 100 ml;
• vegetable oil – 50 ml;
• salt – 20 g;
• black pepper – 10 peas;
• bay leaf – 3 pieces.

The preparation can be stored in the refrigerator for 2-3 weeks

Step-by-step cooking process:

1. Boiled fruit bodies are laid out in a bowl, sprinkled with sugar, salt, black pepper is added and infused for 20-30 minutes.
2. After that, they are transferred to a jar, poured with a mixture of vinegar and oil. Then you need to add pepper and bay leaf.
   Important! For such a recipe, it is recommended to take a 0,7 ml jar with a screw cap. It should be densely filled with mushrooms so that there is a minimum of free space.
3. A few days later, the champignons form a juice that mixes with the rest of the ingredients. In this way, fruiting bodies should be kept for 8-10 days, after which they can be served at the table.

Marinated champignons with carrots

This appetizer is sure to delight with its original taste. Thanks to carrots, mushrooms become sweetish.

Ingredients:

• champignons – 2 kg;
• carrots – 3 pieces;
• salt – 4 Art. l .;
• sugar – 6 st. l .;
• vinegar – 4 st. l .;
• olive oil – 5 st. l .;
• black pepper – 4-6 peas.

It turns out a spicy and spicy snack

Stages of preparation:

1. Cut carrots into cubes or chop on a grater.
2. Mix with champignons, transfer to a marinating container.
3. In a saucepan, mix vinegar, oil, spices.
4. Boil the marinade and cook for 2-3 minutes.
5. Pour them with mushrooms and carrots and mix.

You need to marinate the appetizer for 5 days. It is recommended to stir the mixture of mushrooms and carrots daily so that it is better saturated with spices. The dish is served cold.

Marinated champignons with onions and garlic

This appetizer will be an excellent substitute for salads. The cooking process will not take much time and will please with its simplicity.

Ingredients:

• champignons – 1 kg;
• bow – 1 head;
• garlic – 3-4 teeth;
• vegetable oil, vinegar – 50 ml each;
• salt, sugar – 1 tbsp. l.;
• bay leaf – 2 pieces;
• dill – 1 small bunch.

Fruit bodies are pre-boiled for 5-7 minutes. Then they should be washed immediately with cold water and allowed to drain.

Mushrooms are tasty and crispy

Stages of preparation:

1. In 0,5 l of water, add salt with sugar, bay leaf.
2. Put the container on the stove, bring to a boil.
3. Add vinegar, oil.
4. Grind onion, garlic, dill, mix with mushrooms.
5. Pour marinade over ingredients.

The snack should cool at room temperature. After that, it is transferred to a cool place.

How to pickle champignons for the winter

For many, the question of how to prepare mushrooms for the winter is relevant. The easiest solution is to make marinated champignons at home.

So that the mushrooms do not darken, you need to use only fresh products.

The first step is to prepare the ingredients. It is necessary to choose fruiting bodies without damage and defects. The absence of foci of decay is a criterion of primary importance. It is strictly forbidden to close fruiting bodies that begin to disappear for the winter, even if it is a single copy.

Before marinating champignons, they need to be boiled. Heat treatment is necessary to exclude the ingress of microorganisms that can provoke fermentation inside the jar. This is especially true for fruiting bodies collected in natural conditions, and not grown artificially.

How to make mushroom marinade

The cooking method is simple. The composition of the marinade must necessarily include spices and spices that complement the taste of mushrooms, as well as components that act as a preservative. These include vinegar and vegetable oil. The marinade also needs to be heat treated. Fruiting bodies cannot be harvested in their own juice, as they will deteriorate.

Recipes for pickled champignons for the winter

There are many ways to prepare a mushroom snack. Most recipes call for harvesting in sterile jars. You can pickle in an enamel pan, pre-treated with an antiseptic and boiled.

Champignons marinated for the winter according to a classic recipe

With this recipe, you can easily make a delicious snack that will last for a long period of time. Such mushrooms will turn out spicy, elastic and crispy.

Ingredients:

• champignons – 1 kg;
• water – 0,6 l;
• vinegar – 5 st. l .;
• sugar – 3 st. l .;
• salt – 3 tsp;
• allspice and black pepper – 6 peas each;
• garlic – 2 tooth.

For pickling, you should take a container with a volume of at least 1,5 liters. It is best to use a two-liter enameled or glass pan.

Mushrooms in most cases need heat treatment

Method of preparation:

1. Pour water into a saucepan, boil.
2. Place the fruiting bodies inside, cook for 5 minutes.
3. Collect fruiting bodies with a slotted spoon.
4. Add 600 ml of water, vinegar, sugar and spices to the remaining liquid.
5. Bring to a boil, add chopped garlic.
6. Cook for 2-3 minutes, add mushrooms, leave to cool.

Store such a workpiece should be directly in the pan. If necessary, you can transfer it to a sterile jar and close. This option is relevant for those who want to keep the snack for longer than 6 months.

Delicious marinated champignons for the winter in Korean

The original spicy snack can be preserved for a long period of time. This recipe involves the use of a fragrant marinade with the addition of soy sauce.

Ingredients:

• champignons – 1 kg;
• sesame – 0,5 teaspoon;
• vegetable oil – 50 ml;
• soy sauce – 3 st. l .;
• apple cider vinegar – 4 tbsp l .;
• parsley – 1 bunch;
• allspice and black pepper – 5-6 peas each;
• garlic – 5 teeth.

Soy sauce makes mushroom marinade very tasty and fragrant.

Stages of preparation:

1. Boiled champignons cut, mix with herbs, garlic.
2. In a separate container, combine vinegar, soy sauce, oil, spices.
3. Add sesame.
4. Pour marinade over mushrooms and stir.

The resulting mixture is transferred to a jar. Next, the container must be put in boiling water and sterilized for 15-20 minutes. After that, it can be rolled up with an iron lid.

How to pickle champignons for the winter in jars

Making a snack in a glass container is very convenient, as it can be closed immediately. This recipe will help marinate champignons in jars without too much difficulty. For 1 liter jar take 2 kg of mushrooms. They are pre-boiled and allowed to drain.

In the marinade for champignons for 1 liter of water take:

• sugar – 30 g;
• salt – 50 g;
• vinegar – 200 ml;
• black pepper – 15 peas;
• bay leaf – 4 pieces.

For pickling, you can use basil, marjoram and thyme.

Cooking process:

1. Boil water on the stove, add sugar, salt and spices.
2. The liquid should boil a little. Then it is removed from the stove, cooled slightly and mixed with vinegar.
3. The jar is filled with mushrooms, hot marinade, closed with lids. The container is left to cool at room temperature, then taken out to a permanent place.

A simple recipe for champignons marinated for the winter

Such a blank can be made in jars or other non-oxidizing dishes. Citric acid is added to the composition, which acts as a preservative. Therefore, it is not necessary to roll up an appetizer, since it will be preserved for the winter even without such a procedure.

Required components:

• champignons – 1 kg;
• water – 500 ml;
• citric acid – 1 tsp;
• salt – 1 Art. l .;
• vinegar – 5 st. l .;
• sunflower oil – 7 st. l .;
• bow – 1 head;
• bay leaf – 3 pieces;
• cloves – 2 buds.

Citric acid can be added as a preservative

The cooking method is very simple:

1. Pour water into the pan, add all the ingredients except mushrooms and onions.
2. When it boils, the fruiting bodies are placed in a container and boiled in the marinade for 5-7 minutes.
3. Then the pan is removed from the stove, allowing to cool.
4. The workpiece is transferred to a glass container and transferred to the cellar or put in the refrigerator.

How to pickle champignons with mustard for the winter in jars

With the help of this recipe, a spicy spicy mushroom appetizer is prepared. In combination with mustard, the marinade acquires unique taste properties.

You will need the following components:

• champignons – 1 kg;
• mustard seeds – 4 tsp;
• water – 0,5 l;
• vinegar – 100 ml;
• black pepper – 10 peas;
• salt, sugar – 1,5 tbsp. l.

You need to take small specimens so that you can marinate them whole

Stages of preparation:

1. Boil fruit bodies for 5 minutes.
2. The liquid is removed and clean water is poured.
3. The mushrooms are brought to a boil.
4. Add pepper, sugar and salt, cook for 4-5 minutes.
5. Vinegar, mustard seeds are introduced.

After that, the mushrooms must be removed with a slotted spoon, decomposed into jars. The space remaining in the container is filled with spicy liquid and closed.

Delicious pickled champignons for the winter

Mushroom preparation can be made using a variety of ingredients. An excellent addition to the marinade will be cloves and cumin. The dish will be very tasty. Such mushrooms can be used as an independent dish or added to salads.

Ingredients:

• small champignons – 1 kg;
• garlic – 5 teeth;
• vinegar – 90 ml;
• water – 0,5 l;
• sugar – 1 st. l .;
• salt – 1 Art. l .;
• allspice and black pepper – 5 peas each;
• carnation – 3-4 inflorescences;
• bay leaf – 2-3 pieces;
• cumin – 0,5 tsp.

To improve the taste, you can add cumin and cloves to the marinade.

Method of preparation:

1. Heat water in a saucepan.
2. Add pepper, cloves, cumin, salt and sugar.
3. When the liquid boils, dip the mushrooms into it.
4. Cook together for 15 minutes over low heat.
5. Add vinegar, garlic, cook for another 5 minutes.

Mushrooms are transferred to sterile jars, poured with hot spicy liquid. Then the container must be closed with metal lids and allowed to cool to room temperature.

Storage Rules

Champignons should be kept in a cool place. It is best to store the snack in the refrigerator, especially if it is not canned and prepared in sterile containers. The shelf life of such mushrooms does not exceed 6-8 weeks.

Mushrooms harvested for the winter in sterile containers should be kept in the basement or cellar. You can also store them in the pantry. The maximum shelf life is 2 years, provided that the temperature is not higher than +10 degrees.

Conclusion

Pickled champignons are a delicious and easy-to-cook appetizer. It can be made for everyday use or prepared for the winter. Pickled mushrooms must be in strict accordance with the recipe. Then the champignons will definitely turn out tasty, saturated, retain their elasticity and crunch.